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Kuswardani, Indah
Widya Mandala Catholic University Surabaya
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STUDI PENGGUNAAN KALSIUM KARBONAT ATAU TRIKALSIUM FOSFAT DAN KONSENTRASI AGAR TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK SOYGURT BERKALSIUM TINGGI Josaphat, Grace Evekyn; Kuswardani, Indah; Suprijono, Maria Matoetina
Jurnal Teknologi Pangan dan Gizi Vol 13, No 1 (2014)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (0.036 KB) | DOI: 10.33508/jtpg.v13i1.1500

Abstract

Soymilk has beany flavor and lack of calcium content which can be improved by fermentation of soymilk becoming set soygurt and calcium fortification using calcium carbonate or tricalcium phosphate. The differences of calcium salts may affect the soymilk colloid system, therefore it needs a stabilizer, for example agar. Then, a study of the use of calcium salts and appropriate agar concentration to produce a high calcium set soygurt is needed. The experimental was Randomized Block Design using factor Agar Concentrations on (A): 0,0% (0); 0,1% (1) and 0,2% (2) nested to the of Calcium Salts: Calcium Carbonate (C) and Tricalcium Phosphate (F). Parameters observed were syneresis, calcium content, and sensory characterisitics (preferences to texture and taste of the soygurt). The complement analysis were pH, acidity and protein content of soygurt. The data were analyzed using ANOVA at α = 5%, continued by DMRT test to determine the level of treatment that gives the significant effects. The result show significant difference of agar concentrations nested to the calcium salts gave significant effects to texture & taste of soygurt, but no siginificant effect to calcium content and syneresis of soygurt. Soygurt with 0,0% concentration of agar gave the highest score of texture preference at both kind of calcium salts. Agar concentration at 0,1% and 0,2% gave no significant difference on texture. Kind of calcium salts gave significant effect on taste preference on which soygurt with Tricalcium Phosphate gave higher score than Calcium Carbonate. The preference of taste of soyghurt treated with Tricalcium Phosphate was higher than The Calcium Carbonate, showed by score 4.3-4.4 compared to 3.2-3.8, on scale 1-7.
KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK KERUPUK PADA BERBAGAI PROPORSI TAPIOKA DAN TEPUNG KACANG HIJAU Linardi, Gracia Fransisca; Kuswardani, Indah; Setijawati, Erni
Jurnal Teknologi Pangan dan Gizi Vol 12, No 2 (2013)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (205.657 KB) | DOI: 10.33508/jtpg.v12i2.1492

Abstract

Crackers is a popular food in Indonesia. Public appetite for eating crackers continues to increase, so diversification of crackers need to be develop with diversification crackers from mung bean.The purpose of this research is to determine the effect of the proportion between tapioca and mung bean flour on physicochemical and organoleptic properties of mung bean cracker and get the best treatment combination. The materials for mung bean cracker is tapioca and mung bean flour. The different proportion of tapioca and mung bean flour can be affect physicochemical and organoleptic properties of cracker. The design of the study is a single randomized group design, spesifically proportion of tapioca and mung bean flour which consists of six levels and was repeated four times, 9:1, 8:2, 7:3, 6:4, 5:5, and 4:6. The results showed significantly affect the water content of raw and fried crackers, expansion volume, oil absorbtion, fracture, crispness, and organoleptic (taste, color, crispness). The higher proportion of mung bean flour, the lower the moisture content of raw crackers, expansion volume, oil absorption, crispness, and the higher hardness, water content of fried crackers. The best treatment based on organoleptic properties is crackers with proportion of tapioca : mung bean flour at 8:2 (T8H2).
Co-Authors Josaphat, Grace Evekyn Linardi, Gracia Fransisca Setijawati, Erni Suprijono, Maria Matoetina